Vegan Veggie Smoothie (Printable Version)
Nutrient-packed blend of spinach, carrot, and fruits ideal for breakfast.
# What You'll Need:
→ Vegetables
01 - 1 cup fresh spinach, packed
02 - 1 small carrot, peeled and sliced
03 - 1/2 cucumber, chopped
→ Fruits
04 - 1 ripe banana
05 - 1/2 green apple, cored and chopped
06 - 1/2 cup frozen pineapple chunks
→ Liquids
07 - 1 cup unsweetened almond milk
08 - 1/2 cup filtered water
→ Optional Add-Ins
09 - 1 tablespoon chia seeds
10 - 1 teaspoon fresh ginger, grated
11 - Juice of 1/2 lemon
# How To Make:
01 - Place spinach, carrot, cucumber, banana, green apple, and pineapple chunks into the blender.
02 - Pour in the almond milk and filtered water.
03 - Add chia seeds, grated ginger, and lemon juice if desired.
04 - Blend on high speed until smooth, approximately 1 to 2 minutes.
05 - Taste and modify consistency with additional water or sweetness with maple syrup as preferred.
06 - Pour into glasses and enjoy immediately.
# Expert Advice:
01 -
- It tastes genuinely good, not like punishment for eating vegetables.
- Ready in the time it takes to find a clean glass, no cooking required.
- Makes enough for two people, or one person twice, which means fewer decisions tomorrow morning.
02 -
- The order matters—leafy greens and hard vegetables at the bottom mean everything blends evenly instead of leaving chunks hiding at the top.
- Frozen pineapple is the secret to making this feel creamy without adding yogurt or protein powder; it's the difference between watery and satisfying.
03 -
- Freeze a peeled banana ahead of time—it's one less thing to prep and makes everything naturally cold and creamy.
- Keep frozen pineapple on hand as your smoothie insurance; it transforms any random collection of vegetables into something you actually want to drink.